Save It This creamy roasted garlic orzo has become my reliable recipe for weeknights when I crave comfort food but want something a little special. Delicately sweet roasted garlic melts into tender orzo that’s swirled with fresh herbs and just enough cream to create a luxurious Mediterranean-inspired side.
The first time I served this, my family scraped the pan clean and asked for it at every holiday since. It always disappears fast at the table, and even kids love the mellow garlic.
Ingredients
- One large head garlic: Roasting softens the flavor and brings irresistible sweetness Choose firm plump garlic heads with tightly packed cloves
- One tablespoon olive oil: For roasting and enhancing garlic flavor Use fresh cold-pressed oil for best taste
- Pinch sea salt: Essential for seasoning and drawing moisture out of garlic Choose a flakey or fine-grain salt
- One and a half cups orzo pasta: Look for golden orzo with no cracks for best texture
- Four cups low-sodium vegetable broth: Provides background savor and prevents sticking Pick a flavorful clear broth
- One tablespoon unsalted butter: For creamy body and silkiness Choose good-quality butter for richer taste
- Half cup grated Parmesan: Adds salty depth and creaminess Freshly grated always melts best
- Quarter cup heavy cream: Delivers the creamy sauce base Pick organic or local cream for vibrant flavor
- Quarter teaspoon freshly ground black pepper: Brings balancing spice Grind right before using
- Salt to taste: Essential for drawing out all the flavors Start with a pinch and adjust
- Two tablespoons chopped fresh parsley: For a bright color pop and herbal lift Use flat-leaf parsley if you can
- Extra Parmesan for serving: A little more cheese always makes this more festive Use a microplane for fluffy garnish
Instructions
- Prep the Garlic:
- Slice the very top off a whole head of garlic just enough to expose the cloves nestled inside Place the garlic head on foil drizzle generously with olive oil and sprinkle with a pinch of sea salt Wrap tightly in foil and place in a small baking dish
- Roast the Garlic:
- Set your oven to four hundred degrees Fahrenheit Place the foil-wrapped garlic in the oven Roast for thirty to thirty five minutes until the cloves are deep golden and buttery soft Remove from the oven allow to cool slightly then squeeze the roasted garlic out of the skins into a small bowl Use a fork to mash it into a smooth fragrant paste
- Cook the Orzo:
- Bring four cups of vegetable broth to a rolling boil in a medium saucepan Pour in the orzo and cook over medium heat stirring every minute or so so nothing sticks Simmer until most of the broth is absorbed and the orzo is just al dente about eight to ten minutes
- Finish the Sauce:
- Lower the heat to medium low Add the butter and mashed roasted garlic to the cooked orzo Gently stir until the butter melts and garlic is fully mixed in Sprinkle in the Parmesan pour in the heavy cream crack in some black pepper and season with a little salt Stir patiently until everything becomes silky and creamy Taste and adjust for salt and pepper
- Serve:
- Remove the pan from the heat Scoop the warm creamy orzo into bowls Finish with a sprinkling of fresh chopped parsley and a shower of extra Parmesan if you want
Save It My family always ends up sneaking bites straight from the pan and it brings back memories of chilly evenings spent gathered in the kitchen.
Storage Tips
Store leftover orzo in an airtight container in the fridge It keeps well for up to three days To reheat add a splash of broth or cream and warm gently on the stove stirring to restore its creamy texture Freezing is not recommended as the sauce tends to break but you can keep roasted garlic frozen for up to a month and use it in future batches
Ingredient Substitutions
Swap regular butter and cream for high quality plant based alternatives to make this entirely vegan Nutritional yeast can replace Parmesan for a nutty tang Gluten free orzo works for those avoiding wheat and adds just as much comfort
Serving Suggestions
Serve as a satisfying main with roasted vegetables alongside or top with a simple lemony arugula salad It also sits beautifully next to grilled or baked fish lamb or a spiced chickpea stew For lunch leftovers pack up a small portion and add sautéed spinach or peas for extra color and nutrition
Cultural History
Orzo sometimes called risoni is a small rice shaped pasta with roots in Mediterranean and Middle Eastern kitchens Its delicate grain shape soaks up broths and sauces making it a favorite for both soups and creamy pilafs Like many Mediterranean dishes this recipe draws on the region’s love of garlic and fresh green herbs
Seasonal Adaptations
Add wilted spinach or baby kale in winter Fold in bursting sweet peas in spring Slice in roasted cherry tomatoes in late summer
Success Stories
Many cooks tell me this is the dish that made their garlic phobic guests fall in love I have had friends call after hosting get togethers to say the pot was licked clean One of my neighbors even started roasting extra garlic to keep on hand for weeknight batches
Freezer Meal Conversion
Although this dish does not freeze perfectly as a whole you can freeze roasted garlic mash ahead of time and use it later for orzo or other pastas When you are ready cook the rest of the ingredients fresh for the best results
Save It Roasted garlic transforms every bite. Try this creamy orzo as a comforting side or a simple main any night of the week.
Common Questions About Recipes
- → How is the garlic prepared for this dish?
The garlic is roasted whole with olive oil and sea salt until golden and tender, then mashed into a smooth paste for creamy flavor.
- → Can I use a substitute for Parmesan cheese?
Yes, you can use plant-based Parmesan or nutritional yeast for a dairy-free alternative that preserves the savory taste.
- → What can I add for extra nutrition or color?
Sautéed spinach or sweet peas make excellent additions, adding both vibrant color and extra nutrients to the dish.
- → Which tools do I need for preparation?
A chef’s knife, cutting board, aluminum foil, baking dish, medium saucepan, and wooden spoon are recommended for ease.
- → Is this suitable for vegetarians?
Yes, it is vegetarian. However, always confirm the cheese is rennet-free for strict vegetarian preference. Vegan swaps are also possible.